vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Currant Jelly (Ge/ee de Raisins de Corinthe)
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
387Calories
1 gProtein
100 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories387 kcal
Protein0.5 g
Carbohydrates100 g
Sugars94 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.7 mg
Potassium122 mg
Calcium21 mg
Iron0.6 mg
Magnesium9.2 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C68 mg
Vitamin A4.5 mcg
Vitamin E0.4 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 617. The excerpt below is the record exactly as published.
Currant Jelly (Ge/ee de Raisins de Corinthe) [Currants for jelly should be perfectly ripe and gathered during the first week of the season. They lose their jelly-producing properties if they hang on the bushes too long and become too juicy — the juice will not be apt to congeal.] Strip them from the stalks, put them into a stone jar and set it in a vessel of hot water over the fire. Keep the water around it boiling until the currants are all broken — stir them up occasionally. Then squeeze them AMERICAN COOK BOOK through a coarse cloth. To each pint of juice allow a pound and a quarter of refined sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.